Sometimes the easiest (and cheapest) meals to prepare can also be the healthiest, like these Vegan Refried Beans.
Made completely from scratch using dried Pinto Beans, these will taste nothing like that stuff that plops out of a can, and without any of the fat, lard, or sodium to boot.
And the best part? Besides the flavor? I made these in my Instant Pot in about an hour!
My Instant Pot Pressure Cooker is becoming quite the handy little kitchen tool.
I mean who would have thought? From dried beans with NO overnight soaking - to soft, creamy Vegan Refried Beans in less than 1 hour?
Amazing!
Last night's dinner was Bean Tostadas with a side of rice. These beans make perfect tostadas topped with diced tomatoes, jalapenos, green chile, lettuce, and cilantro. Whatever you like!
NOTE: For my Tostada Shells I bake or air fry corn tortillas until crispy. My air fryer is also a toaster oven, so I use the toast option to get perfectly crispy tostadas!
Simple, cheap, healthy, and you better believe it was tasty.
Vegan Refried Beans
Roughly dice your onion and add it to your Instant Pot along with the jalapeno and garlic.
Note: Since I plan on using my Immersion Blender later, I don't worry about the size. But if you are using a fork or potato masher to blend your beans, a smaller dice might be more appropriate.
Chuck here, these links are Amazon Affiliate Links to the gadgets I used, if you're interested. Remember that as an affiliate, I do earn from qualified purchases but at no extra cost to you. Thanks!
Rinse your beans thoroughly and add them to the Instant Pot along with enough water to cover them by about an inch. The more water you add, the more you will have to drain out later BUT...make sure there is ENOUGH - or your beans will scorch and burn.
For seasoning, I add ½ teaspoon of ground cumin and that's it. Sometimes, I throw in a little Mexican Oregano too but that's up to you. Don't worry about salt at this point, we'll add a little bit later when they are done.
Attach the lid, make sure the valve is set to SEALING, and then press MANUAL. Set to 45 minutes and walk away. The IP will beep when they are done.
I got busy yesterday and didn't get back to these until they had finished for about an hour. In other words, the Instant Pot naturally vented all by itself and the little silver plug had already dropped. The beans were PERFECT. But if you are in a hurry, at least let them naturally vent for 10-15 minutes before you manually vent the remaining pressure. Remember the steam will be hot so be careful.
There will be some liquid left in the pot, so carefully ladle out most of that liquid into a spare bowl. Don't toss it just yet - let's mash our beans first.
As I said, used my handy KitchenAid Immersion Blender to blend the beans, right in the Instant Pot. If you don't have one, you can use your potato masher, a fork, or even a blender with short pulses if necessary.
If the beans seem to thick - simply add some of your bean liquid. Mine still looked kind of runny after mashing, but they did firm up a lot after they cooled.
Finally, add salt to taste. I used about ½ tsp.
I hope you enjoy these beans as much as my family did. Please, leave those comments and even post a picture if you want. We love to hear your feedback!
Thanks and Enjoy!
Instant Pot Vegan Refried Beans
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour Minimum
- Yield: 11 servings 1x
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Vegan
Description
Fresh beans in less than an hour? These Vegan Refried Beans are made completely from scratch using dried Pinto Beans and an Instant Pot Pressure Cooker....
Ingredients
- ½ onion
- 1 heaping teaspoon minced garlic
- ½ jalapeno
- 1 lb (16oz) dried pinto beans
- Water to cover beans (about 1 inch)
- ½ tsp ground cumin
- ½ tsp salt
Instructions
- Roughly chop onion and add to IP along with jalapeno & garlic
- Rinse beans thoroughly and add to IP
- Add enough water to completely cover beans by about 1 inch
- Stir in cumin
- Attach lid, set to SEALING, and use MANUAL mode for 45 minutes
- When finished, allow the IP to vent naturally and carefully remove lid
- Remove the majority of liquid by ladling it out into another container. Then mash beans to a creamy consistency using a potato masher, fork, or immersion blender.
- Beans will be slightly runny, but will firm up when cooled. If additional liquid is needed use the leftover bean liquid 1 Tbs at a time.
- Season to taste
Notes
Like This Recipe? Tips & Donations Are Always Appreciated!
Barbifi
So delicious and so easy! This time I used Rancho Gordo rebosero beans, followed the recipe exactly and used the recommended salt. Last time I used pinto beans, no jalapeño and no salt. Both ways were outstanding!
KH
These sound amazing. Any suggestions for using black beans?
Mary Jacowski
Super easy and delicious!
Debbie
This recipe is perfect! It was easy, used ingredients I have on hand and the beans tasted delicious. This is so much better than eating them in a restaurant or out of a can and wondering what has been added to them.
Sita
These are so good and filling (not to mention healthy) and yet so easy to make. I made them as written except added more garlic. I always add more garlic to everything! I will be making these regularly. My husband loved them too because they are moist and he has a dislike to dry foods. Thank you.
Pam in Sacramento
Good to see you back in the saddlle again. Great refries, Chuck! Best I've ever made, and will be making more soon.
Question about the tortillas: I also have an air fryer toaster oven (Breville). How long and at what setting do you cook your tortillas so they come out crispy? Mine always come out hard as a rock.
Thanks for your recipes.
Chuck Underwood
I set it to 1-2 slices for 2 tortillas....and the heat setting was 5 I think. The time automatically sets on my Cuisinart...and I don't remember what it was.
Pam in Sacramento
Thanks for the quick reply. I'll give that a try.
Best wishes to you.
Jean
We enjoyed these refried beans so much! No more buying canned now as these taste much better..
One bonus - I saved the liquid that I drained off (about 4 cups). It made a delicious vegetable broth to use for the 15 bean soup recipe on this website.
Beverly
Chuck,
Can this recipe be portioned out and froze? My son has reduced sodium in his diet and loves refried beans. Canned our out for sure for him.
Chuck Underwood
Sure
Beth
I soaked the pinto beans overnite, cooked in Instant Pot 8 min. Then ladeled out most of the liquid, then used my immersion blender right in the IPot liner. I had some taco seasoning so added that. They were o delicious! Thank you for the inspiration and great recipes.
Linda
Oh my goodness, so delicious! I modified slightly, subbed seasoned salt instead of regular salt and omitted jalepeno. For clarification I used one medium (8oz) onion. Thank you Chuck for another amazing recipe.
Karen
I soaked 3 cups of pinto beans last night with no idea what I was going to do with them. An hour before dinner I went straight to BNV and this recipe called me. All of a sudden I was craving refried beans. The recipe said 'unsoaked'. Oops,mine had been soaking since yesterday. I cut the broth and water by a cup each, used regular oregano since that was what I had, set the timer for 22 minutes and hoped for the best. I put a little lime juice on when I served it as someone suggested to finish them off. OMGoodness! These are awesome!!!! The whole family gobbled them up. Chuck, thanks for always having something on your blog to suit my cravings.
Nancy Jane
Chuck....it feels so wasteful tossing the liquid these DELICIOUS beans are cooked in. Have you come up with any good uses for it?
Chuck Underwood
There are a lot of recipes online for using the bean juice, or what they call Aquafaba. You can even freeze it for later too.
Nancy Jane
I am referring to the liquid which is WAY more than aquafaba. There are onions, etc that I removed from the pot. I’ll try to come up with something creative. Thanks for another great recipe!
Karen
I strained the water I removed and put all the solids back into the pot with the beans.
Dorcas Kosche
I think it would be good for mexican rice since it is seasoned with Mexican spices. Replacing the water called for "or chicken broth" with the nicely seasoned bean liquid.
Linda
I felt the same way, saving the juices to make soup
BJM
Could the cooking liquid be reduced so there isn't so much liquid to remove?
Chuck Underwood
I'd try 1/2 cup less and go from there...
Tanya
Hi! I'm just making these for the first time now. Is the pressure cooker setting on high, medium or low? I'm looking forward to tasting them!
Chuck Underwood
High
Susan
Am I the ONLY person without an Instant Pot?
If not, please provide us poor, unfortunate souls instructions for stove top preparation.
Susan
Okay, I finally got an Instant Pot and yes, yes, these beans are awesome!
Jo Anna Mollman
Do you have a crockpot? You can throw all the ingredients in the crockpot and cook on low overnight. Mash and eat!
CruznV
When I need a recipe to take to work or to a social event, I come to Chuck first... He's my go to Guy for good recipes... I'm making this today. My Night shift Nurse Team & I are having a Burrito Bar at work tomorrow. Most are Omnivores leaning more toward Carnivores... But over time they have been way more interested and curious about all my Plant based food I eat and are very receptive to try the food I make and share. Some are even eating way healthier because of the advice/encouragement and foods I share. Thanks to all you folks who have made the recipe and share your replies and adjustments, makes it really easy to decide to try a new recipe....
Judy
Chuck, I am making these today for the second time. I have tried many of your recipes and they are all great but these are amazing!! Thanks!
Marybeth
I made these for my workplace's annual dinner (taco bar theme). Even though I had told everyone how awesome they would turn out, no-one believed me that less than an hour would turn dried beans into something delectable. These were a huge hit, even among the meat-eaters of the group. Thanks, Chuck!
Heather
Made as written except added extra garlic sooo good!!! Just had the best tacos and made tostadas for my kids and they love them!!! Thank you!
ida
Perfect. Love this recipe!
Pam
1st time making my own! Do the beams need to soak? Thanks!
Chuck Underwood
"I mean who would have thought? From dried beans with NO overnight soaking to soft, creamy Vegan Refried Beans in less than 1 hour."
Erin
What about soaking the beans overnight. Less gas and lignans right? Would you add less water?
Thanks,
Erin
Brenda Schnell
I made this yesterday to have with the IP Spanish rice. Soooo good even if I had to substitute kidney beans for the pinto beans as I had already cooked all my pinto beans. I saved the liquid but not sure what I will do with it. LOL I love your recipes!
MICHELLE
I heard the liquid is good for making bean soup
Randall
Just curious, would it be better to add the spices after removing the liquid at the end? It just seems like a lot of the spices are removed when removing the liquid.
Thank you.
Allison
These are amazingly good. I will never buy canned again. Thanks Chuck
Jessica S.
These turned out very tasty. I used my immersion blender and I think NEXT time I'll blend them less (leaving more chunky beans). Even my picky 10-year-old liked them. I made these beans, your Spanish rice and green chili sauce and we had tacos. VERY, VERY good.
Katie206789
Hello! I needed a late night study reprieve and just tried this recipe with my instapot. My beans still seem a TINY bit textured/crunchy. Granted, I don't own a potato masher, so could that be it? I just didn't mash them up enough? Or should I have let them to naturally vent for longer (I did 15 minutes)? The flavor is amazing, though! And I added another 1/2 tbsp or so of cumin to my personal bowl alone (although that might be much for some, I like intense flavor and spice) Any advice on how to soften the beans even more would be appreciated since I don't have a masher and just used a wooden salad tossing set.
Jo Anna
Katie, sometimes if beans are older they need a bit more cooking time. Were your beans older? Or your pressure cooker might just take more time, but your beans should be super soft and easily mashed. Just adjust your cooking time next time to maybe 10 minutes longer. Keep going til you get the right settings for you.
Momof1
Chuck- I have been WFPB for over almost 2 years now, and have made COUNTLESS recipes over that time for refried beans (fat free/vegan) - and was forever disappointed. Today, I made this recipe because I had to have some for a Mexican lasagna. I made just enough with a bit to spare (1.5 lbs of dry beans - so upped the recipe a bit). it was jaw dropping delicious.. I am off salt so added some salt free seasoning at the end with lime juice and you couldn't ever tell it wasn't restaurant quality! so freaking good! I am so happy! except for the fact I didn't have much left over to EAT! most of it is reserved for the lasagna recipe I will make tomorrow! thank you so much!!
Sue
Hi. I made (1/2 a recipe) for a 7-layer dip and it was phenomenal.The flavor and ease of prep were amazing! I will make a full recipe next time just for eating on its own. THANK YOU for your creation!!
Geoffrey Levens
Took a wee search with Uncle Google and found you can substitute 1:1 marjoram for Mexican oregano. None of that within many many hundreds of miles from where I am. This is on my very short list of make 'em and eat 'em soon recipes! 🙂
Karen
Thanks for the subsitution Geoffrey 🙂
Momof1
I just used regular oregano. Delicious!
Sally
Where are you Geoffrey?? Maybe we can send you stuff ?
Pam in Sacramento
Hi Geoffrey,
I get my Mexican Oregano from Penzey's. It is so tasty, that I use it instead of regular oregano in pretty much everything. Mexican oregano is somewhat pungent, and definitely different than marjoram, which is a slightly "sweeter" herb. If you don't have Mexican oregano, I would recommend using regular oregano over marjoram in this recipe.
But, if you decide to get some from Penzey's, also pick up some of their Spanish smoked paprika, which is the best, hands down. Best wishes.
Dorcas Kosche
Pam, ditto on Penzys smoked spanish paprika. I use it for anything that calls for a smoked ham hock. Like in collard greens. Definitely good in these refried beans too.
Linda York
Just delicious. Had to cook mine 15 more minutes but no problem. It's tostada time!!!